A food writer's 250 favorite ingredients, with recipes for how to use them.

January 13, 2011

West Bay jonnycake recipe {vegetarian, gluten-free}

Thin and lacy, or thick and crusty? If you're not from Rhode Island, you might never understand the fierce allegiance people have to jonnycakes, our indigenous white cornmeal pancakes. Those who live east of Narragansett Bay prefer thin cakes made with milk. On my side of the Bay, we like them thick, made with water, crispy on the outside and soft on the inside. Both types taste best with a pat of real butter and a splash of pure maple syrup, though you can go in a completely different direction with the addition of some roasted green chiles or sun-dried tomatoes. Jonnycakes are a popular fixture at church breakfasts throughout Rhode Island, and a delicious gluten-free alternative to pancakes. Use yellow cornmeal if you can't find the "real" thing, Kenyon's white cornmeal ground right here in the Ocean State.

Ingredients

Directions

Preheat a frying pan or griddle over low-medium heat.

Meanwhile, in a large bowl combine the corn meal, sugar and salt. In a microwave-safe bowl or measuring cup, or on the stovetop, bring 1-1/2 cups of water to a boil, and pour into the cornmeal mixture. Combine with a whisk; the mixture will be very thick, like white polenta. Melt the butter in the preheated pan, and drop the cornmeal mixture by tablespoon into the pan. Flatten each one slightly with the back of the spoon.

Let the jonnycakes cook, undisturbed, for 6 minutes, until they're browned and crispy on the bottom. Flip, and cook for 5 minutes more to crisp the other side.

Comments

Which way? I usually go for thin. And yes, I'm from East of the bay. But in order to properly choose I must try both. Are you hosting a johnnycake taste testing any time soon? (These look scrumptious!) xox

I'd forgotten all about Johnnycakes until I saw them on a menu last month, here in NY and had to try them. Not the same (thick) as my childhood, but good. Now I'm going to make my own. Thanks for the recipe.

I've never heard them called "Johnnycakes". Where's the name come from? They look delish! Do you ever mix in a few corn kernels? I have a recipe that's loosely related, Cornmeal Pancakes with Honey, Salt and Cracked Pepper.

Here in the South, we make something very similar that we eat with turnip greens, collards, cabbage, etc. We call it hot water bread. The batter is thicker so that it can be shaped,and of course we fry it. It is absolutely one of my favorites.

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Welcome to The Perfect Pantry®

My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.